In your VitaMix, combine fruits & veggies until pureed completely. Be sure to use Lime or Lemon to preserve the color and fruit during the dehydrating process. Citrus also adds naturally adds pectin to help bind the fruit.

Dehydrate at 115 degrees for 8-12 hours until entire Fruit Roll Up is dry, but not over dry or hard.

Serve immediately or store rolled in wax paper, parchment, or plastic wrap in sealed glass container, or ziplock bag… For long term storage, use a food sealer or store in Fridge.

If stored in container, Use within 7-10 days. Or if refrigerated, use within one month.

This recipe makes approximately 8 Large Circles (or 8 full dehydrator tray sized), but feel free to scale it in half if you don’t need so much. I cut each large circle in half or quarters before giving them to the kids… its just easier to make large ones instead of multiple small sizes for dehydration & storage.

If you don’t have a Dehydrator, you can use your Oven. Set the oven at the lowest temperature (mine is 170 degrees). Line Cookie Sheets with parchment paper & spread mixture evenly with a spatula. Dry in oven for 2-4 hours depending on your oven. Do not over dry or the Roll-up can become brittle.

FOODS TO AVOID:

Although these items might dehydrate well on their own, I don’t recommend putting them in your Fruit Roll-Ups (especially in great quantity) – They can cause them to be too sticky or not dry correctly for storage:

Dip each banana slice into the lemon juice (or drizzle lemon juice over all the slices). This lessens browning of the banana chips and adds a bit of vitamin C back into the banana.

Shake off the extra lemon juice and lay the banana slice on the dehydrator tray. Leave enough space between banana slices on the tray to allow sufficient air flow for drying.

Fill the available dehydrator trays with banana slices. Turn the dehydrator on to 135 degrees and go about your day. Check the bananas after about six hours; it typically takes six to eight hours, but this varies depending upon the thickness of the banana slices.

A perfectly dehydrated banana slice is leathery and dry, but might be slightly sticky to the touch. If the bananas tear easily as you remove them from the tray, they’re probably not quite done. Slices that feel at all “fleshy” or soft should go back in for awhile longer. Store in an airtight container.

Half way through, stop the food dehydrator and flip over all the banana slices. The slices are easy to peel off the dehydrator tray when they are warm, and turning ensures dryness.

Test for dryness. If the banana chips are leathery to crisp, they are done depending on if you like them softer or crispier.

Cool the banana chips for a few hours in the food dehydrator before removing them. Pack dried chips into plastic bags when they are fully cool. Store at room temperature.

Add eggs, oil and vanilla to flour mixture and stir with a wooden spoon until just blended. Gently stir in bananas and pecans or walnuts and chocolate chips if so desired.

Spread batter evenly in prepared pan. Bake in preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pan on a wire rack. Serve warm or at room temperature.

Continue whisking and you’ll notice the mixture change consistency from runny to slightly thicker as the coconut flour begins to soak up the moisture from the wet ingredients. If the mixture remains runny then you might want to add a small amount of extra coconut flour until the right consistency is achieved.

Add in chocolate chips and make sure they’re evenly distributed throughout the cookie dough.

Use a tablespoon or dessert spoon to portion out the cookie dough onto your baking tray. Around a dozen cookies should do the trick.

Pat down cookie "dough” with your hands to form them into the shape you desire.

Place cookies into the center of the oven and bake for around 10-15 minutes, depending on the texture you want. If this is your first time baking with coconut flour then aim for around 12 minutes and check to make sure the outsides of your cookies have turned an inviting golden brown color.

Remove from the oven, fill your lungs with sweet, warm, cookie goodness, and leave them to cool on a wire rack for 10 minutes if you have one.

In a food processor, cream the palm shortening, coconut sugar, honey, egg, and vanilla for about 15 seconds until smooth and fluffy.

Add the almond flour, coconut flour, baking soda and sea salt and mix again until combined, about 30 seconds. Scrape down the sides of the bowl if needed in order to incorporate all of the flour. Pulse once or twice more.

Stir in the chocolate chips by hand.

Place golf-ball sized balls of dough on a cookie sheet lined with parchment or a SilPat. Using another sheet of parchment on top of the dough, flatten them slightly with the palm or your hand or a spatula. The cookies don’t spread much so create the size and thickness you want prior to baking them.

Put the cashews into a high-speed blender or food processor and blend until they are very small pieces. Then, add in the dates and blend to combine. If using a high-speed blender, you may need to stop the blender to stir the mixture, making sure the dates get diced into smaller pieces.

Take the mixture out of the blender and place in a bowl. The mixture will be sticky! Use your hands to fold in the chocolate chips so they spread evenly throughout the mixture.

Take a tablespoon of the cookie dough and roll around in your palms, forming a ball.

Pour the hot water over the dates in a bowl and allow to sit for 10 minutes. Drain the water from the dates and place the dates in the bowl of a food processor or in a blender. Process the dates until they are smooth, scraping down the sides of the bowl as needed.

Add the almond flour, cocoa powder, honey, vanilla and sea salt to the food processor or blender. Process again until smooth, scraping down the sides of the bowl as needed.

Spread the mixture into an 8x8-inch pan, greased with coconut oil. Bake for 20 minutes, and allow to cool before cutting.

Cut brownies into 16 square pieces. Store in an airtight container in the refrigerator for up to 5 days.

Shred your zucchini. Use the shredding attachment on your food processor or take the long and boring route using a cheese grater. Whichever works.

Once yours zucchini is shredded, you need to remove the excess liquid. And zucchinis have a lot of it! (What I did was place a couple paper towels down on the counter, throw the zucchini on top, then place another paper towel on top of the zucchini and squeeze. The more you squeeze, the more liquid will come out. Genius. Use more paper towels as needed, but be sure to squeeze until the zucchini feels water-less.)

Place zucchini in a bowl with the rest of your ingredients. Use a large spoon to mix well until all the ingredients are combined and you have a deep chocolate color.

Pour your ingredients into a loaf pan. IMPORTANT NOTE: I used 2 mini loaf pans that were about 5×3.

Place in oven to bake for 25-35 minutes or until a toothpick comes out clean when you poke it. Mine took almost 35 minutes to completely cook through.

Instructions:1. Line a small baking pan with foil or parchment paper - I used a 9x5” loaf pan for a thick fudge. You can use an 8” square pan if you want thinner pieces.

2. Melt coconut oil in a saucepan over medium-low heat (or in the microwave for about 30 seconds to a minute). Whisk in the cacao powder, nut butter, sweetener (add more to desired sweetness), vanilla, and salt into the melted coconut oil until completely smooth.

3. Pour mixture into the prepared pan. Refrigerate until chilled and firm, about 2 hours.

4. Using a sharp knife, cut into squares. Sprinkle with flaky sea salt if desired or any other toppings—nuts, seeds, cacao nips. Store at cool room temperature or in the refrigerator.

1/2 medium-sized banana, frozen or room temperature but not overly ripe (save those for banana bread)

1 tablespoon freshly ground flax

3 tablespoons hemp seeds

2 tbsp water

Instructions

Heat the almond/coconut milk. (Microwave or stove top) until the mixture is warm. Add to blender. (do NOT boil)Add the oats, banana, hemp, flax, water and approx. a fifth of the almond milk to your blender. Add in an extra splash of cold water if you think the liquid is too warm or too thick. Blend on high for a minute until the oats and seeds have been completely incorporated.While blending, further heat the rest of the almond/chocolate mix until hot, but not boiling.Pour the blended oat mix into your cup, stir in the almond/chocolate mix and serve.

Optional: pumpkin seeds/sunflower seeds or cacao nibs for sprinkling on top

Instructions:

Melt cacao butter, coconut butter, and ghee with coconut oil in a Bain Marie (stove top), or in the microwave in 30 second intervals, stirring between each one; approximately 2-3 minutes in total.

Ensure coconut milk is at room temperature and shaken. Allow melted butters and oil to cool a little (just a couple of minutes!) before whisking with all other ingredients until smooth.

I use silicon trays because the fudge comes out easily after refrigeration. There are many different sizes of the silicon trays that work well for these, OR you can pour it into a 1 lb. loaf tin lined with parchment paper, and then cut into smaller pieces. Sprinkle with chopped pistachios or any other seeds/nuts/cacao nibs!

Allow to firm up in the fridge overnight or for at least 2 hours. Store in the fridge in a sealed container for up to one week or in the freezer for up to one month.

Instructions:Preheat the oven to 350°F. Place the butter/ghee or shortening and egg in the bowl of a stand mixer and cream for 1 minute on high. Alternatively, use an electric hand mixer. Add the monk sweetener and vanilla and mix for another minute, until creamy. Place the cinnamon, nutmeg, flours, baking soda, salt, and flax seeds in a small bowl and stir to combine. Slowly add the dry ingredients to the wet and mix for another minute, until combined. Scrape down the sides of the bowl, then mix again for 30 seconds. Add the coconut and currents or chocolate chips, then mix again for a minute. Using an ice cream scoop or a large spoon, drop balls of dough the size of a golf ball onto a cookie sheet lined with parchment paper. Place another piece of parchment paper over the balls, then use a spatula to gently press the balls down into circles about ¼ inch thick and 2 inches in diameter. Place in the oven and bake for 9 to 10 minutes, until the edges are lightly browned. Cool on a wire rack completely before eating. Store in an airtight container in the refrigerator for later use.

Chocolate chips or chunks. I often recommend you buy Lily’s (http://lilyssweets.com/baking-chips/) OR Enjoy Life chips. They sell them at Whole Foods. If you’d rather break up a dark chocolate bar then I always suggest a 70% (or higher)organic dark chocolate.

Instructions:

Preheat oven to 350. Blend water and flax then refrigerate it for 10 minutes. Mix it with the flour, tahini, sugar and powder. Once dough is formed, stir in chocolate. Bake on cookie sheet only 10-15 minutes until slightly brown on edge. Top with a pinch of pink salt and enjoy!

Directions

Make the crust by grinding the almonds in a food processor until fine (like sand).

Add the oat flour, maple syrup, coconut oil, and salt.

Blend until a dough forms.

Add the oats and pulse until they are finely chopped and the dough is sticky. (It’s okay if you can still see the oats and there’s some texture.)

Lightly grease a 9″ baking pan with coconut oil. Put the dough in the pan and press the mixture firmly into the pan starting with the middle then moving outward along the side of the pie dish. Press the crumbs into the dish to form a crust.

Poke fork holes in the bottom of the crust, then bake uncovered for 10-13 minutes until lightly golden.

Set aside and cool for 15 minutes while you make the filling.

In a high-speed blender, combine all of the filling ingredients and blend until smooth. Spoon the mixture into the pie crust.

Garnish with 1/2 cup raw pecans, whole or chopped.

Freeze or refrigerate the pie in order to set the filling. At least 45 minutes in a freezer.

Ingredients

1 c Golden Raisins

1 c Apple Cider Vinegar

1/2 c Water

1 T Honey

1 tsp Salt

Directions

Bring apple cider vinegar, water, honey and salt to a boil. In a heatproof container, place the raisin and the hot liquid. Let steep until plump. Can be stored in liquid in the fridge for up to 6 months.

Directions

Add sweetener of choice, vinegar & cold water and pulse until mixture clumps.

Roll into ball and flatten on parchment paper pressing into a large flat circle and chill until firm, about 30 minutes.

Preheat oven to 400°.

On lightly floured board, roll dough into a 12" circle and transfer to 10" pie plate pressing into bottom and up sides. Finish edges. Prick with fork in several places. Line with parchment paper or foil and weight with dried beans or rice. Place in oven for about 10 - 12 minutes. Remove from oven and let cool. Lift parchment or foil and weights and remove them from baked shell. Set aside.